Nashville Hot Smoked Bacon starts with America-grown, USDA processed pork belly. The belly is hand rubbed in a blend of Kosher salt and brown sugar as well as a secret spice blend and spends seven to ten days for the flavor to soak in. It won't set you on fire, but you can't miss the heat.
It is then smoked with apple wood, pecan wood and Don Pablo Signature Blend coffee beans for a spicy and smoky combination that should not be missed. Great on sandwiches, recipes or breakfast. Dry cured in the great state of Tennessee for old-fashioned quality and flavor.
1 pound package carries the USDA seal.
Gluten and Allergen Free
